Home-Style Veg Chow Noodles

Ingredients

• 200–220 g chow noodles
• 2–3 tbsp olive oil
• 4–5 garlic cloves, finely chopped
• 1 tsp ginger, finely chopped
• 1 medium onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 2–3 tbsp spring onion, chopped
• Salt, to taste
• 1/2 tsp black pepper
• 1 tbsp dark soy sauce
• 1–1 1/2 tsp green chilli sauce
• 1 tsp schezwan sauce
• 1–1 1/2 tsp vinegar

Method

1. Bring a pot of water to a boil and cook the chow noodles according to the packet instructions until just done. Drain and set aside.

2. Heat olive oil in a wide pan or wok. Add the chopped garlic and ginger and sauté for a few seconds until fragrant.

3. Add the sliced onions and cook on high flame for a minute or two, just until they begin to soften.

4. Add the bell peppers and toss well. Cook briefly so they stay slightly crisp.

5. Add salt, black pepper, dark soy sauce, green chilli sauce, schezwan sauce, and vinegar. Mix everything well.

6. Add the cooked noodles and toss on high flame until the sauces coat the noodles evenly.

7. Finish with chopped spring onion and give it one final toss. Serve hot.

Tips: Adding the spring onion at the end keeps the noodles fresh and gives them a nice finish. Cook the vegetables only briefly so they don’t turn soggy. Dark soy sauce is already salty, so add salt carefully. Increase the green chilli sauce or schezwan sauce for a spicier version. Pairs nicely with chilli paneer, a stir-fried vegetable side, or crispy tofu.